Citrus Curd Linzer Cookies

Citrus curd linzer cookies are my idea of pure joy... utterly adorable and absolutely scrumptious, a sandwich cookie doesn't get much happier than these

3/4 cup unsalted butter
1 2/3 cups flour
1/4 tsp salt
1/4 tsp baking powder
3/4 cup sugar
1 tsp vanilla bean paste (or extract)
2 large egg yolks, at room temperature
1 Tbsp milk
1/2 tsp lime zest
1/2 tsp Meyer lemon zest
1/2 tsp orange zest
1 Tbsp lime juice
1 Tbsp Meyer lemon juice
1 Tbsp orange juice
1/4 cup sugar
pinch of salt
1 large egg, at room temperature
2 Tbsp unsalted butter, cut into small pieces
powdered sugar, for dusting

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a large mixer bowl and let cool slightly. Whisk together flour, salt, and baking powder in a medium bowl.
Add sugar and vanilla bean paste to mixer bowl with brown butter. Beat at medium speed for 1 minute, until well combined. Beat in egg yolks. Reduce speed to low and gradually add flour mixture just until incorporated. Add milk and mix on low speed until dough comes together in large pieces. Divide dough in half and scrape out onto two pieces of plastic wrap. Shape dough into disks and wrap well. Chill until firm enough to roll easily, about 1 1/2 hours.

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